Economy-minded Diners Beat Path To Minsi Trail Dining Out

Although Terry and Debbie Kotsatos are the new owners of the inn, they aren't new to the inn or to the features that have ensured its success over the years - goodfood at a good price. Terry Kotsatos was the head chef at the Inn for seven years before buying it seven months ago.

He comments, "I'm not out to make a million dollars. I'm not raising the prices, cutting the portions or making any drastic changes." It's a wise policy that'll be sure to hook you into becoming a Minsi Trail regular.

The menu at the Minsi Trail isn't affected. No nouvelle cuisine here. It's a bill of fare that concentrates on the traditional foods people order when they go out for dinner.

The restaurant has enough different surf and turf combinations to make a landlubber's head swim. I'm still not sure if I have the different ones straight, but here goes.

On Wednesday and Saturday, the surf and turf consists of two 3-ounce lobster tails stuffed with crab meat and nearly a pound cut of prime rib, for $14.95. On Tuesday, Thursday and Friday, the $14.95 surf and turf consists of the two stuffed lobster tails and a Delmonico steak. However, on Thursdays and Fridays, Kotsatos also offers a combination of a 5-ounce filet, 4 ounces of sea scallops and a half a lobster stuffed with crab meat for $10.95. If you're not already too confused to go on, I'll add that prime rib (without the lobster tail) is featured on Wednesday for $9.95. On Saturday nights, it is $10.50.

The menu also includes a vast array of crab meat, shrimp and scallop dishes (both broiled and fried) and combinations ($13.95) hearty enough to hook any seafood lover. According to one long-time Bethlehem resident, the Minsi Trail has always excelled in seafood preparation.

Diners also will find items including broiled ham steak ($6.95), sauteed tenderloin tips ($8.50 or $6.95) and fried chicken ($5.95). Veal dishes are featured Monday, Tuesday and Wednesday nights. In addition, French foods are featured Monday nights;Italian food is on special on Tuesday nights and Thursday night is Greek night.

Kotsatos, a veteran chef and a native of Greece, learned his trade aboard the Chandris Cruise Lines, which ferried passengers between England and Australia and cruised the Mediterranean. "I loved the boats and loved cooking for the people." He still does. "I like my guests to know me and when they talk about going to the Minsi Trail, I like when they say 'Let's go over to Terry's place.' "

The Wednesday night we visited, we spent $34.05 for mounds of food. With drinks, tax and tip, the final total was $44.19. The meal was worth every penny!

The restaurant was bustling. The waitresses carried tray after tray of broiled lobsters stuffed with crab meat from the kitchen. I wouldn't be surprised to learn that Minsi Trail customers downed what could have been at least a day's catch for a very enterprising Maine lobsterman. Of course, there's good reason. The Down East treats are featured on Wednesday nights for $10.95.

Our waitress recited the specials and asked us if we were ready to order - assuming we were Minsi Trail regulars who never bother with the printed menus. They know what they want before they walk in the door. She quickly supplied menus when we asked for them. But she was right. The next time we go, we won't need menus either.

While we waited for the first course to arrive (dinner prices include soup, salad or cole slaw, potato and vegetable), we sampled slices of a loaf of fresh, warm bread and drank an excellent imported light beer. The beer, Nordic Wolf Light, has the full taste of a European brew but comes with fewer calories - 110 calories per bottle ($1.50). The wine list here is also reasonably priced for the quality of wines presented.

The waitress first delivered homemade cream of broccoli soup, a puree flecked with bits of broccoli. It was good but would have been much better if it had been hotter.

For an appetizer, my husband ordered the Greek-style chicken livers ($2.95). After the first bite, my husband was considering ordering another ramekin of them for dessert. Kotsatos dredges the livers in flour, fries them in about an inch or so of olive oil, sprinkles them with salt, pepper, lemon juice and oregano and sends them into the dining room. The technique gives the livers a totally different and thoroughly enjoyable flavor.

I had the tiropetes (available Tuesday, Wednesday and Thursday), six triangles of phyllo, filled with a blend of feta and cottage cheeses and eggs. If you like the distinctive earthy flavor of goat cheese (I do), you'll enjoy this appetizer.

House salads were assorted chilled greens, red cabbage, carrots, tomatoes and croutons. The sweet and sour house dressing contains just the right amount of sour to make you pucker a little.